Ever since I was diagnosed with Celiac Disease and my dairy and soy allergies, there are certain restaurants I miss eating at and certain dishes I am no longer able to eat. One of the restaurants I miss dining at is The Cheesecake Factory. My favorite dish there was the Louisiana Chicken Pasta. I was delighted to find a recipe that allows me to enjoy the dish with some minor substitutions.
Louisiana Chicken Pasta
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup gluten-free bread crumbs ( I toast Udi's bread and crumble it for a quick
1/4 cup grated parmesan cheese (I use Manchego sheep's cheese for a dairy-free substitution)
1 cup milk (I use almond or rice milk)
2 tablespoons flour ( I use Bob's Red Mill All-purpose gluten free flour)
1 tablespoon butter (Enjoy Life Soy-free)
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream (I use Mimiccreme for a dairy free substitution)
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese ( I use the Manchego here as well)
1 package bow-tie pasta(Tinkyada brown rice pasta)
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.
Then add whipping cream and chicken stock (for a thicker sauce - omit chicken stock). Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.